Effects of cheese ingestion on muscle mass and strength in possible sarcopenia women: an open-label, parallel-group study.

IF 3.9 2区医学 Q2 NUTRITION & DIETETICS

Nutrition & Metabolism Pub Date : 2024-08-08 DOI:10.1186/s12986-024-00838-4

Jingsi Chen, Yan Wang, Yifan Yang, Chenxi Su, Mingquan Wang, Yilin Chen, Jing Yang, Xiaofang Chen, Yingyao Wang, Liqiang Qin

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引用次数: 0

Abstract

Background: Nutrient-rich cheese supplements were demonstrated to have improvements in markers of sarcopenia in healthy elders. However, the potential effects of cheese in individuals with possible sarcopenia remain unknown.

Method: This 90-day randomized controlled trial (RCT) included 68 women aged 60-80 years with possible sarcopenia in China, who were randomly assigned to three groups: Control group (CG), Original cheese group (OG: 9.0 g protein; 322.8 mg calcium), and Golden cheese group (GG: 12.7 g protein; 802.1 mg calcium). OG and GG were instructed to consume their habitual diet along with 4 slices of supplied cheese, while CG was directed to maintain their usual dietary habits. Face-to-face interviews, anthropometric measurements, and blood sample collection were conducted at baseline, midway (60 days), and the end of the trial.

Result: At the end of the trial, the primary outcome, changes of Skeletal Muscle Mass Index (SMI) were found to be higher in OG (0.18 ± 0.02 kg/m²) and GG (0.14 ± 0.02 kg/m²) compared to CG (0.09 ± 0.02 kg/m²). The secondary outcome, changes of handgrip strength were higher in GG (1.82 ± 4.16 kg) than CG (-0.61 ± 3.78 kg). There were no significant differences in makers for muscle function between three groups (P > 0.05). In the self-comparison, Creatinine/Cystatin C significantly increased in both OG and GG. In addition, OG had a significant increase in changes of free and total carnitine compared to CG.

Conclusion: Both golden and original cheese supplementation enhanced muscle strength and mass in older women with possible sarcopenia. The mechanism behind this effect may be linked to muscle cell energy metabolism.

Trial registration: The present study was registered in the Chinese Clinical Trial Registry with the registration number ChiCTR2300078720 (retrospectively registered, 20231215).

查看原文本刊更多论文

摄入奶酪对可能患有肌肉疏松症的女性肌肉质量和力量的影响：一项开放标签、平行组研究。

背景：富含营养的奶酪补充剂已被证实可改善健康老人的肌肉疏松症指标。然而，奶酪对可能患有肌肉疏松症的人的潜在影响仍然未知：这项为期 90 天的随机对照试验（RCT）纳入了中国 68 名 60-80 岁可能患有肌肉疏松症的女性，她们被随机分配到三组：对照组（CG）、原味奶酪组（OG：9.0 克蛋白质；322.8 毫克钙）和黄金奶酪组（GG：12.7 克蛋白质；802.1 毫克钙）。OG 组和 GG 组被要求在摄入惯常饮食的同时食用 4 片供应的奶酪，而 CG 组则被要求保持惯常的饮食习惯。分别在基线、中途（60 天）和试验结束时进行了面对面访谈、人体测量和血液样本采集：试验结束时，在主要结果--骨骼肌质量指数（SMI）的变化上，OG（0.18 ± 0.02 kg/m2）和 GG（0.14 ± 0.02 kg/m2）高于 CG（0.09 ± 0.02 kg/m2）。在次要结果中，GG（1.82 ± 4.16 千克）的手握力变化高于 CG（-0.61 ± 3.78 千克）。三组之间的肌肉功能制造商无明显差异（P > 0.05）。在自我比较中，OG 和 GG 的肌酸酐/胱抑素 C 均显著增加。此外，与 CG 相比，OG 的游离肉碱和总肉碱的变化明显增加：结论：补充黄金奶酪和原味奶酪都能增强可能患有肌肉疏松症的老年妇女的肌肉力量和质量。结论：补充黄金奶酪和原味奶酪都能增强可能患有肌肉疏松症的老年妇女的肌肉力量和质量，其作用机制可能与肌肉细胞的能量代谢有关：本研究已在中国临床试验注册中心注册，注册号为 ChiCTR2300078720（回顾性注册，20231215）。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutrition & Metabolism 医学-营养学

CiteScore

8.40

自引率

0.00%

发文量

审稿时长

4-8 weeks

期刊介绍： Nutrition & Metabolism publishes studies with a clear focus on nutrition and metabolism with applications ranging from nutrition needs, exercise physiology, clinical and population studies, as well as the underlying mechanisms in these aspects. The areas of interest for Nutrition & Metabolism encompass studies in molecular nutrition in the context of obesity, diabetes, lipedemias, metabolic syndrome and exercise physiology. Manuscripts related to molecular, cellular and human metabolism, nutrient sensing and nutrient–gene interactions are also in interest, as are submissions that have employed new and innovative strategies like metabolomics/lipidomics or other omic-based biomarkers to predict nutritional status and metabolic diseases. Key areas we wish to encourage submissions from include: -how diet and specific nutrients interact with genes, proteins or metabolites to influence metabolic phenotypes and disease outcomes; -the role of epigenetic factors and the microbiome in the pathogenesis of metabolic diseases and their influence on metabolic responses to diet and food components; -how diet and other environmental factors affect epigenetics and microbiota; the extent to which genetic and nongenetic factors modify personal metabolic responses to diet and food compositions and the mechanisms involved; -how specific biologic networks and nutrient sensing mechanisms attribute to metabolic variability.